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Refreshing raspberry sorbet

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Ingredients for 6 servings:

  • 600 g raspberries
  • 90 g powdered sugar
  • 90 g glucose syrup
  • 1 lemon(s), the juice
  • 1 tbsp raspberry liqueur
  • 2 tbsp egg whites

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for the ice cream maker, makes about 1 liter

Combine all ingredients except the egg whites in a blender and blend until smooth. Pass the mixture through a sieve to remove any seeds. Transfer the mixture to a bowl and whisk in the egg whites thoroughly. Now pour the cream into the ice cream maker and process until sorbet is formed. The resulting tart, fruity sorbet has a wonderful consistency. The glucose syrup allows you to store the ice cream in the freezer without it solidifying into a rock-hard mass.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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